Linda’s Veggie Bake – By Linda ForrestIngredients:
2 eggplants
Peel and slice eggplant into 1/2″ circular disc. Place on paper towels and lightly salt both sides. Set aside.
2-3 medium zucchini squash – sliced into 1/2″ slices
6-8 roma tomatoes – sliced in 1/2 ” discs
1 large onion – chopped
5-6 cloves garlic – chopped
1 cup shredded parmesan cheese – more if desired
olive oil or coconut oil – I use half of each
Directions:
Heat 1/2″ of oil in non-stick skillet. Vegetables should sizzle immediately when place in oil. Lightly brown zucchini, onion and garlic, turning zucchini only once to maintain flat slices. Place on paper towels to absorb excess oil.
After dabbing the eggplant slices dry with paper towel, then brown both sides in skillet. Then drain eggplant on paper towels to absorb excess oil.
Layer 1/2 of vegetables (including sliced tomatoes)in casserole dish, in any order, and sprinkle parmesan cheese on top of each complete “three-layer” section – using a total of 1/2 of parmesan cheese . End the layering process with tomatoes for vibrant color presentation and top with remaining cheese.
Bake at 350 degrees approximately 20 min. or until bubbly and golden. Top with a fresh sprig of basil for added color.
This is looking Taste-Y!!!!! Must try.
Yes, it is, Kathy. Linda knocked it out of the park on this one. Had to share it with the world.
Blessings to you!